Wednesday, July 1, 2009

Fresh & Fruity

There are so many delicious ice cream recipes that I am dying to try with my new ice cream maker....but I decided to go the healthier route this time. This recipe for Mango Sorbet seemed like a perfect and light refresher for these 90 degree days. The result was a beautiful orange frozen treat that was full of sweetness and flavor; and it is a great alternative to more decadent frozen desserts. So go ahead, and sneak in that extra serving :)

4 ripe but firm mangoes, peeled, pitted and cubed2-3 cup sugar1/2 cup corn syrup6 tbsp fresh lemon or lime juice I used half of eachCombine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with the metal blade. Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula.

The mango puree may be made up to one day ahead; cover and refrigerate until ready to use.

Turn the machine on, pour mango puree into freezer bowl through ingredients spout and mix until thickened, about 25-30 minutes.

About Me

I'm originally a Canuck from Ontario, but I'm now adjusting to living in Tennessee, after living in Michigan for two years after getting married. I have two wonderful kittens/furbabies -Socks and Thumper.